It's easy to arrange hands-on cooking classes with instruction in Spanish and English. Learn the entire process from beginning to end (de cabo a rabo). And if you want classes from locals en español, there are plenty of options, many of which are incorporated into Spanish education programs from the language schools. What's missing (so far) are classes taught in Spanish for nationals.
Tip - Learn which foods are actually more than 500 years old and the hallmarks of Mexico's indigenous cuisine.
How to Make the Best Mole Negro Señora Soledad can make any of the dishes that give this southern Mexican state a place among the world's great cuisines -- tamales, pozole, chiles rellenos, estofado, and the chili-rich sauces that have earned Oaxaca the name "Land of the Seven Moles." But her specialty is the granddaddy of them all, a smoky-sweet chili-chocolate sauce the color of compost on a redwood forest floor: mole negro.
related: foodflickrgroup: World food
editing: Cooking Classes
Ready to learn the art of Oaxacan cooking?
It's easy to arrange hands-on cooking classes with instruction in Spanish and English. Learn the entire process from beginning to end (de cabo a rabo). And if you want classes from locals en español, there are plenty of options, many of which are incorporated into Spanish education programs from the language schools. What's missing (so far) are classes taught in Spanish for nationals.
Tip - Learn which foods are actually more than 500 years old and the hallmarks of Mexico's indigenous cuisine.
Ensayos = Essays
indigenous cuisineteotitlan gastronomia
menu spanish
terminos
Comida = Food
barbacoacheese
chiles
chintextle
fruit
grasshoppers
hongos
maize
mezcal
quelites
Headlines
How to Make the Best Mole NegroSeñora Soledad can make any of the dishes that give this southern Mexican state a place among the world's great cuisines -- tamales, pozole, chiles rellenos, estofado, and the chili-rich sauces that have earned Oaxaca the name "Land of the Seven Moles." But her specialty is the granddaddy of them all, a smoky-sweet chili-chocolate sauce the color of compost on a redwood forest floor: mole negro.
Recommendations
In Oaxaca City, check out Casa de los Sabores. Out of town check out Seasons of my Heart Cooking School in San Lorenzo Cacaotepec, Etla.La Cocina Oaxaqueña, Yagul #209, Barrio San José La Noria con Socorro Pinelo
http://oaxacancuisine.com
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